Monthly Archives: January 2014

We were first exposed Machaca as a breakfast dish served with eggs in Sayulita, Mexico. Upon the first taste, we instantly agreed that venison shanks needed a date with the Machaca cooking method. The end result? Deep, rich flavor and … Continue reading →

Using my secondary refrigerator that I cure meats in, I experimented with dry aging venison quite a bit this Winter. I’m running this refrigerator at 40 degrees with 60-70% humidity, a bowl of salt water and a clip on fan … Continue reading →

Here is a gallery of one hunter’s 2013 (mine…) deer season. I live and hunt in West Tennessee. I also hunted a couple of times in Northwest Mississippi. I hunted less total times and about half the hours of recent … Continue reading →

After 100 days of curing, we decided that NYE was the perfect excuse to cut into this Lardo (cured fatback). It came out excellent and we will use pieces of it in our New Year’s Day peas & greens, which … Continue reading →